Sunday Morning Crepes.... ummm yes please

I am not going to lie, this might be kind of labour intensive.  BUT, if you want to go the distance, you will look like a hero.  These are some cherry and cream cheese crepes that are perfect for the morning or for an after dinner/ late dessert. 






Yield 4 portions

Stewed Cherries

1 pint of cherries (pitted)

1/2 cup of sugar

Splash of OJ or cranberry juice  

Cream Cheese Filling
2 packs of cream cheese (room temperature)
lemon zest (optional)
2 tbl of sugar

Crepes
1 cup AP flour
1/4 cup sugar
pinch of salt
3 sprigs of lavender or rosemary, chopped fine (optional)
3 eggs
1/2 tsp vanilla
1 1/4 cup milk
2 tbl butter melted

In a medium pot put your cherries, sugar and juice on medium heat and reduce to a glossy consistency.

Your cream cheese should be soft to mix the zest and sugar, set aside.

In a large mixing bowl, whisk together the flour, sugar, lavender and the eggs. Gradually add in the milk to combine. Add the salt and butter; beat until smooth (dont over mix).

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, use about 1/4 cup for each crepe. Rotate the pan in a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Ok, magic time... now put some of the cream cheese filling in the middle of the crepes and roll like a cigar serve with the hot stewed cherries.

'Til the next time friends.. cheers!

My 'Hollywood' Poached Trout with Summer Squash Hash and Corn Salsa

I just came back from California and while I was there I decided to become a third wheel and cook for a couple of friends of mine.  I have always flapped my gums about food and cooking, so this was my opportunity to show them the real deal.  I cooked a super easy and light dinner.  Oh.. and the produce selection in Cali is crazy, it's like Christmas.

4 sides of local lake trout (i suggest you get your fish dude to clean it, skin off)
1 pack of baby zucchini sliced(or 5-7 pieces)
1 pack of pattypans quartered (or 5- 7 pcs summer squash
1 red pepper medium dice
1 small onion (julienne)
2 pcs of sweet corn (roasted, save the husks)
1 ripe tomato (smallest dice you can humanly do... or try your best lol)
hand full of cilantro chopped rough (or chives)
one bottle of a dry white wine

Preheat oven to 375 F

First what I did was get my poaching liquid going.. in a large pot fill up with wine halfway and the other half water, throw in the corn husks and half an onion, boil for 30 mins or so.  Then bring to a light simmer.

Once all of your labour is done and your prep is good to go.. Heat a medium to large saute pan at high heat and with a knob of butter throw in your julienne onions.  Once they are caramelized/ limp throw in your squash and peppers in there.  Season with S & P, give them a wee stir and throw that pan into the oven for 5 mins or so (I still like a bit of crunch to my veg)

Ok time for the Trout.  This is the tricky part, because the trout is delicate.  Carefully place the trout in the poaching liquid and let it do it's thing for 3 mins (DO NOT PLAY WITH IT!!!.. you will regret it..).  Once the fish is a even pale colour it's good to go.  With a large spoon or spatula, CAREFULLY take out the trout and place on a separate plate.

Mix up the remaining ingredients for the corn salsa and put that magic on the plate!


Cheers